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Fennel Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0611
Energy (kCal)3.8594
Carbohydrates (g)0.9394
Total fats (g)0.0071
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the tops off the fennel leaves and save for garnish. | 2. Use a mandolin to cut the fennel (bulbs) very thinly by holding it by the bottom, or use a knife and cut very thinly. | 3. For the vinaigrette: Mix the orange zest, orange juice concentrate, vinegar, and chili flakes together. | 4. Add the olive oil and season with salt. | 5. Toss the fennel in the vinaigrette and serve, garnishing with orange segments and the fennel leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 3 - - - -
    orange zest 1 1.94 0.5 0.03 0.004
    orange juice concentrate 1 teaspoon 1.9194 0.4394 0.0311 0.0031
    sherry wine vinegar 1 tablespoon - - - -
    chili flake 1 tablespoon - - - -
    extra virgin olive oil 1/2 cup - - - -
    salt - - - -
    orange section - - - -
    fennel leaf chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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